Originally a culinary journey through the best (and sometimes not the best) eateries in Melbourne interstate and international. This site is a free guide. Your comments are very welcome and any contributions will be added to the site. Feel free to email us reviews, anytime and anywhere.

Thursday, January 19, 2006

Peony-Jade - Singapore

Introduction: An unusual Singaporean Chinese restaurant at Clarke's quay. All you can eat al a carte fixed price menu contains a selection of 58 dishesAmbience: Large upstairs room (lift available) Well spaced tables with white linen clothes and serviettes set a pleasant toneService: Exceptional courteous and promptFood: I found some of the cold dishes not much to my taste In particular the boned chicken roll cooked in rice wine was bitter and the marinated oxtail very ordinary. The large serve of shark fin soup was full of shark fin and had a not overly strong light fish taste whilst the very salty hot cabbage and ham soup needed a microscope to find the ham, looked like dish water.The sweet and sour prawns in batter were excellent and the sweet and sour pork in batter even better. The best dish however was the sea bass a delicate stemed whole fish, butterflied and boned. the fried rice with crab meat, prawn and egg was good. There were many more dishes available and I wish we had a table of 4 to try more of them. The serves are large and I couldn't manage more. We did have the hot redbean and lotus nut dessert as well as the mango sago - and a second serve too!Wine: A glass of very ordinary Australian wine for $12 did nothing to improve an otherwise interesting and good quality meal Price: Lunch is S$28 and dinner S$38 With taxes service etc add 20% or just call it A$Comments: Next time I come to Singapore I will come back to this award winning restaurant 'tho it is not quite ;\'haute cuisine'Score: 14/20

About Me

This is a joint venture, to which you are welcome to join. Sandra, a perpetual student, has a doctorate in Psychology and now completed a Masters in gastronomy at Adelaide University.. She is an excellent cook and has a very good palate. We share interests in travel arts and literature and especially food. I am an aging bonviveur, workaholic gourmet slowly losing a battle with obesity. We love all good things.